In June 1976 when Norbert Schmid, Executive Chef at the then Royal Swazi Hotel and his assistant Egon Hernler opened the Calabash, it may not have occurred to us that our venture was destined to become one of the top restaurants in the region.
The Calabash, with its excellent continental menu, fine wine list and efficient service has enjoyed a captive audience from both local residents and tourists.
Norbert attributes this to the consistently high quality on which his cliental may rely, as well as to superb service from hand picked, trained staff, some of whom have been here since the beginning, the others for many years.
During recent years, owners Norbert and Egon noticed more sophisticated trends evolving in the Southern African Hotel and Restaurant Industry and although eating out has become more expensive, people are prepared to pay for quality. It was thus decided to inject substantial investment into The Calabash, bringing it into line with the newest trends.
The result is a new look restaurant, cleverly redesigned to lose none of the original appealing ambience. Although larger, The Calabash has retained its intimacy with four dining sections leading off new entrance and reception areas.
The interior comprises mellow wood fittings, tasteful colours in muted tones, brass light fittings, attractive pictures and lush plants. Every comfort diners could wish for has been provided, including hi-tech air conditioning.
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"We can only be as good as our staff", Norbert maintains, but he also credits the success of the venture to the sound, trusting relationship he and Egon enjoyed from the beginning. "Potentially good businesses can fail through dissension between partners", he said. This successful partnership ended in March 1999 when Egon left the business to move to South Africa where he opened his own restaurant. That same year acclaimed chef and former restaurant owner, Rudi Hofer joined the Calabash and has since been chiefly involved in the day to day running of the restaurant.
"The knowledge and experience Rudi has will ensure our continued performance of high quality service and food", Norbert said regarding the merger.
Rudi introduced daily specials which soon grew in popularity, and also maintained that impeccable care to detail that the Calabash patrons had become accustomed to. Along with introducing a wine cellar that soon became a centre peice and a testament to the Calabash's high standards, Rudi also continued training the staff toward a level that ensured top service combined with a superior product.
Whilst the calabash maintains its extensive a la cart menu, we also cater for the group bookings and offer a wide range of mouth watering set menus to suit your budget.
We would like to take this opportunity to thank you for your patronage and hope you have enjoyed your visit with us, and should there be anything further we can do to make your visit with us more enjoyable please do not hesitate to ask.
Your Hosts, Rudi and Norbert.
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